Squeeze the lime juice over the cod filets. Thoroughly sprinkle the filets with the ancho chile powder, smoked paprika, salt and pepper. Once the grill is hot, brush the fish grill basket with some olive oil or spray with your favorite cooking spray. Place the cod filets into the grill basket and grill 4-5 minutes per side for each inch of thickness. Remove to a plate and break the fish into chunks. If you wish you can sprinkle with additional lime juice and more salt.
Grill the tortillas until they have charred grill marks.
Place a spoonful of the fish onto the center of a warmed tortilla then top with the avocado crema and cabbage jicama slaw. Garnish with lime wedges and cilantro leaves.
Cabbage Slaw
Mix the red cabbage, jicama, lime juice, apple cider vinegar, salt, and pepper in a medium bowl. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving
Avocado Cilantro Crema
Add the avocados, cilantro, parsley, sour cream, milk, salt, pepper, and lime juice to a blender. Blend until smooth.